Chilean Cod Soup (Caldillo de Congrio) Recipe

Serves/Makes: 6 servings


  • 4 cod steaks (about 8 ounces each)
  • 2 carrots, scraped and thinly sliced
  • 2 cloves garlic, chopped (optional)
  • 1 cup dry white wine
  • 2 pounds small potatoes, peeled and thinly sliced
  • Freshly ground pepper
  • 4 cups fish stock
  • 1/4 cup lemon juice
  • 2 medium onions, halved and thinly sliced
  • 1/4 teaspoon oregano
  • 4 tablespoons olive oil
  • Salt
How to cook Chilean Cod Soup (Caldillo de Congrio):
  • Put the cod steaks into a casserole, preferably earthenware, large enough to hold them in a single layer. Season with salt and the lemon juice.
  • Cover with a layer of carrots, then a layer of half the potaotes, then the onions and garlic, and the rest of the potatoes. Season with salt, pepper, and oregano. Pour in the wine, fish stock, and olive oil. Bring to a boil, reduce the heat, and simmer until the potatoes and carrots are tender, about 30 minutes.
  • Serve the Chilean Cod Soup (Caldillo de Congrio) in soup bowls accompanied by crusty bread and butter. With the addition of dessert, or cheese, this makes a splendid lunch or dinner.


The Chilean Cod Soup (Caldillo de Congrio) recipe very easy to prepare and so good!


Originating in the South American country of Chile (the traditional Chilean dish), caldillo de congrio is an sea eel-based (pink ling) dish. Caldillo de congrio translated from Spanish to English, means “broth of conger,” or conger chowder. The dish is named after its main ingredient, an eel called conger.
If you have difficulties to bay congrio in the States, you can substitute cod, monkfish, red snapper, halibut, sea bass, grouper, tilefish, or a mixture.

This recipe for Chilean Cod Soup (Caldillo de Congrio) serves/makes: 6 servings

The Chilean Cod Soup (Caldillo de Congrio) recipe is adopted from The Chilean Kitchen 1999..

Main Ingredient: Cod (more Cod recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: South American (more South American recipes)

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